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Keep On Barbecue'n,
Charlie McMurrey

P.S. FIRE UP THE GRILL!

Good Steaks and the Power of Promotion

Some years ago Danish pork producers created a “new” product from their small pork carcasses. With the pork loin being more often sold deboned, this left the little rib bones without a place in the market. These short rib bones with the triangular cross section and tender meat of the loin muscles looked different from the flatter section of the lower part of the rib bone called “spare rib” didn't really fit our concept of pork ribs. The more loins that were deboned, the more little loin back bones stacked up — without a market. Then a marketing genius came up with a catchy new name and we witnessed the creation of “baby back ribs.” With intense promotion, a feeding frenzy ensued! Boiled, broiled, baked and slathered in sugary sauces, they were and are passed in fast food houses as barbecue. Now those who lack the skill and/or the time to properly barbecue the classic tastier, but tougher spare ribs, choose the loin back ribs.

We are witnessing another marketing promotion that seems to be gaining in popularity. It’s called “Certified Angus Beef.” According to the Black Angus Association, which originated the marketing plan in the late 1970's, certified black Angus beef is produced from registered herds of black cattle (mostly Angus) and rigorously inspected and four out of five rejected. Then only beef graded USDA Prime grade or higher USDA Choice will be certified which, according to the industry, is about 8% of the total.

Some say that this marketing plan was in response to the changing of USDA meat grades in the mid-1970s. At that time beef grades were Prime, Choice, Good, etc. The USDA grades were, and still are, based on the amount of fat marbling in the muscle and the age of the animal. The grading is supposed to be a predictor of tenderness and taste. Prime has the most marbling and the other grades progressively less. In their wisdom, USDA replaced Good with Select, but also moved more beef into the Prime and Choice grades.

The result was more confusion for the average consumer, higher prices for the producers of what had been Good carcasses and a generally lowering of prices for the producers of higher quality carcasses. The Angus producers felt themselves in the last category and came up with the Certified Angus Beef (CAB) program to counter act.

So — what does this mean for the person looking to choose a steak that will be tender and delicious and thereby display his prowess as a master griller yet not require a new mortgage on the house?

First, let the buyer beware! All beef with Angus or Black Angus on it is not Certified Angus Beef. Many companies are marketing beef with Black Angus plastered on the package– yet the meat is neither Prime or Choice, but the lower, tougher Select. I would not select a Select grade steak for broiling. If the package does not say “Certified Angus Beef” look for the USDA grade. If it does not read “Choice” it is probably Select. If in doubt, ask the butcher/meat market employee. You are less likely to find a Prime grade steak in a supermarket than a live steer.

Second, will that CAB brand, that will cost a premium, deliver a better steak than a well selected Choice steak at a lesser price? If you believe the CAB folk, their steak will have earned a grade of Prime or higher Choice (and I have no reason to doubt them) it improves the odds that you will get a steak that is acceptable in taste and texture. If you know what to look for when choosing your steak you can even “high grade” their offerings. However, if you apply those same skills to selecting from the unvarnished, unbranded Choice cuts available, you may find a comparable steak at a lower price. After looking over the display, feel free to ask the butcher if he can choose one from the locker to cut for you.

There are those who say that you cannot judge the tenderness of a steak from its appearance. Certainly, you can miss occasionally, but if you choose a steak with small flecks and streaks of fat interspersed through out the muscle and the fat and bone (if any) are bright white, then the steak has a chance of being excellent. Don't choose any with coarse ropy streaks or chunks of fat. Avoid yellowing fat and browning bone. A minimum of 1" thickness is good, but thicker is better. It is better to cook a thicker piece of meat and slice it to serve than to cook thinner cuts.

Whatever the brand, whatever the grade, however generously marbled with fat, no matter how superior the piece of meat, it can be ruined by mindless marination and over cooking. Trim excess external fat, bring the meat to room temperature, while you get everything else prepared. Fire up the grill – preferably charcoal– allow it to reach 700+/- a few degrees, place the steak firmly on the grates and leave it alone. It will seize the grates. Wait until it releases to turn it. When it releases, you may need a couple of more turns– depending upon the temperature and the thickness. Take it off before it over cooks to a warm plate and allow to sit for a few minutes before serving.

For more information on selection and broiling, click into “According to Smoky” and read “Pursuit of the Perfect Steak.”

Have fun,
Smoky

REFERENCES & TOOLS:	Hooks, Paws & Tongs | Charcoal Starters | Hardwood Charcoal | Happy Holla Steak Rub | Meat Thermometers
TIPS AND TECHNIQUES:	Controlling The Heat | Burning Wood & Blowing Smoke | Building Your Own Recipes | Beginner's Section | Flavorful Wood Chunks

Looking for a specific answer? More than likely you will find that answer in one of the links below. If not, send your question to Smoky and he will take a stab at getting you back on the right track! Have fun and keep on keeping on Barbecue'n and Grillin'. Ask Smoky's - Collector's Edition FAQ's Ask Smoky's - New & Improved FAQ's

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Time To Gobble Up These Values Cast aluminum - Will last for just about forever! This is one of our most popular grills SUMMER IS HERE! NOW is the time to begin preparation for the active grilling and barbecuing season. We have a lot of new items and many items are now on sale. Order Now...Get your free basting mop! Miss your old "kettle grill"? This grill will bring back the good memories, only better www.barbecue-store.com The Best Barbecue'n Products in The World The Safest Shopping Experience Everything You Need NOW SHOP BY PRICE RANGE Looking for a gift in a certain price range? Well, The Barbecue Store makes your gift giving just a little easier. Now you can choose a price range and we'll show you all the items in the store that meet that price level. Go ahead, select a price range and choose the perfect gift! Select Your Price Range $1.00 to $15.00 $15.01 to $30.00 $30.01 to $60.00 $60.01 to $100.00 $100.01 to $200.00 $200.01 to $350.00 $350.01 to $500.00 Over $500.00 MAYBE YOU'RE LOOKING A SALE? We've always got a sale going on and right now, we have a great selection of products for the grilling season. Most of the sale items are now 10+% off. SALE ITEMS GAS GRILL PARTS We now have one of the most extensive inventories of gas grill parts you'll find anywhere. If you cannot locate it here, it probably does not exist. Find the part you are searching for easily in our unique database. Simply place it into the shopping cart and we'll send it! IT IS NOW TIME TO TUNE UP YOUR GRILL! OLD SMOKY ELECTRIC SMOKER If you love electric smokers and have not yet cooked on an Old Smokey (formerly known as the Redi-Smoke Cooker) then you have been working way too hard and your meals are not as flavorful as they would be coming from an Old Smokey. This smoker is clearly the leader in electric smokers! A MOST POPULAR SMOKER! OUR VERY BEST SELLER LIST EQUIPMENT: Hathorn Grill, Bradley Smokers, Portable Kitchen Cooker ACCESSORIES: Chicken Sitters, Hooks, Paws & Tongs, Grill Covers THERMOMETERS: Remote Thermometers, Digital Thermometers, Pit Thermometers FLAVORING: Bone Suckin' Rib Rub, Paul Kirk Rub, Pig Powder Rub WOOD & PELLETS: Western Hardwood Charcoal, Wood Chips, Smoking Pellets OTHER STUFF: Smoky's BBQ Manual, Videos & DVDs, BBQ Lighting Click here to receive special e-offers from The Barbecue Store

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Steak 'n Shrooms

 1 1/2 inch thick filet mignon or ribeye steak
 1 Lb fresh mushrooms - cleaned
 1/2 cup dry red wine
 1/4 cup extra-virgin olive oil
 2 Tbs lemon juice - fresh is preferred
 2 tsp fresh thyme - crushed
 1 tsp salt
 1 tsp fresh ground black pepper
 bamboo or stainless steel skewers

Combine the wine, olive oil, lemon juice, garlic, thyme, salt and black pepper in a plastic bag. Shake and mix thoroughly. Add the mushrooms and marinate while heating the pit to cook the steak. When ready, thread the mushrooms on the skewers.

Season the steak with a light coat of olive oil and black pepper and sear the steak on both sides to your liking. [Check here for doneness] Move the steak to a cooler portion of the grill to cook more thoroughly and add the mushrooms to the cooler side also. Allow to cook until about 10 degrees less than desired [the steak will continue to cook even removed from the grill]. Remove the steak and mushrooms from the grill and serve immediately. Enjoy! Enjoy!

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BBQ & RIB JOINTS MATCHBOOK COLLECTION
The perfect BBQ lover's gift! Matchbooks from the most beloved
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Old Smokey Contest Winner
Each newsletter we give away one heck of a grill to one of our lucky readers. By far, the Old Smokey Grill is our largest selling portable charcoal grill because of its durability and ability to produce great tasting food. There is only one winner each month! The winner of this month's Old Smokey Grill - #18 is:
   Kraig McCluskey     Hey Kraig, send us the email address used when you signed up for the Smoke 'n Fire Enquirer and we will validate your address. Congratulations! We'll have a new contest next month and will be drawing from the same list you are on!

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